Buy Now → Taco Sweet Potato Recipe
Made with baked sweet potatoes, black beans, tomatillo salsa, avocado, Greek yogurt, and feta cheese, this taco sweet potato recipe makes an easy weeknight meal!
- Prep Time: 10 minutes
- Assembly Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 2 taco sweet potatoes 1x
- Category: Savory
- Method: Oven + Stovetop
Ingredients
Sweet potatoes:
2 sweet potatoes, washed and dried
2 teaspoons olive oil
Coarse sea salt, for sprinkling
Black beans:
2 teaspoons olive oil
250 grams canned black beans, not drained (1 cup)
1 garlic clove, peeled and finely minced
1/2 teaspoon mild chili powder
1/2 teaspoon ground cumin
Assembly:
45 grams feta cheese, crumbled (1/3 cup)
1/2 avocado, diced
60 grams sour cream or plain Greek yogurt (1/4 cup)
90 grams tomatillo salsa (1/3 cup)
Chopped coriander/cilantro, to garnish
Chili flakes, for sprinkling (optional)
Lime wedges, for serving
Instructions
Preheat oven to 425° F / 220° C.
With your fingertips, rub the sweet potatoes with olive oil. Sprinkle with coarse sea salt. Wrap in foil.
Place foil-wrapped potatoes on a quarter sheet baking tray. Bake in preheated oven for 1 hour, or or until fork-tender.
When sweet potatoes are almost done, prepare the black beans.
Black beans:
Heat olive oil in a frying pan over medium-high heat. Sauté the minced garlic for 1-2 minutes.
Stir in the black beans and their liquid, along with the spices. Cook for 4-5 minutes, or until thickened.
Transfer to a bowl.
Assembly:
Unwrap the sweet potatoes. (Be careful, they’re hot!)
Transfer to a separate serving plate or bowl. With a sharp knife, slice each potato lengthwise.
Top with the black beans, salsa, feta cheese, avocado, and sour cream, dividing the toppings evenly between the two potatoes. Garnish with coriander and chili flakes. Serve with lime wedges on the side.
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Find it online: https://bastecutfold.com/taco-sweet-potato-recipe/